cooking
Around the World - Morocco
Oh, I can't look at this picture without wanting to make and eat this all again! This is the menu for Morocco: Moroccan Tagine, Orange Couscous, tangerines(named after the city of Tangier, in Morocco!), and Cinnamon-Sugar Almonds.Tagine is a thick Moroccan stew made with chickpeas, vegetables (tomatoes, zucchini, butternut squash, and peppers), raisins and spices, served on a fluffy bed of couscous. Couscous looks like a grain but is actually a tiny semolina pasta; it is a staple food in the cultural area of North Africa known as the Maghreb (west), which includes Morocco, Algeria, Libya, and Tunisia. So there you go -- your geography lesson for the day!
The toasty, sugared almonds are actually even better using whole blanched almonds (almonds without their skins), but I wasn't able to locate any locally for the photo shoot.
